I have nothing against cream. I love real dairy cream, but I rarely buy it. So when I feel like some, especially for ‘sweet’ occasions, I usually turn to yoghurt … of which I always have a plentiful supply.
Yoghurt however doesn’t always cut it. I love it, it’s SO good for my gut BUT… it’s tangy. That’s the only problem. Tangy works with fruit salad, even fruit flavoured cakes, but not chocolate.
I tend to think of avocado as ‘nature’s butter’ or ‘cream’ but its flavour isn’t easily disguised, and neither is its colour! Cacao (or cocoa) seems to be pretty much the only thing with the flavour and colour intensity to use with it. (See my Cacao Avocado Mousse recipe.) Nut creams (like my Vanilla Brazil nut Cream for instance) are easy as well but, like the avocado option, they also require added sweeteners, even if only a little.
Having played around with banana before (we all know you can make dairy free ice cream with it, and even grain free pancakes) particularly as a whole food sweetener, I struck upon the idea of combining it with finely milled nuts. Guess what? It works!
The only downside (which isn’t really an issue) is that it’s better made and eaten fresh, since the blending process causes oxidation that will turn the creme ‘brown’ (see pic below). Fresh is best anyway, right? (…for nutritional content.) Also, the thicker you make it, the more likely it is that it’ll be ‘grainy’ but if you’re pedantic about it being smooth, simply press through a sieve or squeeze through loose weave muslin cloth (or nut milk bag).
All you need is a high powered blender, 100gms of macadamia nuts, 1 banana (the riper, the sweeter) and your milk of choice to alter the thickness of the creme… (I used 1-2 teaspoons (5gm) to make the spreadable creme for the cake above).
Firstly, mill the nuts (Thermies: 10 seconds at Speed 7-8). You may want to scrape down and repeat.
Scrape down before adding the roughly chopped banana and milk. Again, blend again at Speed 7 for 10 seconds, scraping down and repeating if you wish (I did).
Voila, you’re done! It’s ready to go. I’d love to hear what you think and the creative ways you use it. 🙂
4 thoughts on “Macadamia Banana Creme”
I don’t really like cream myself and never stock it in my fridge. Greek yogurt works better as it’s not as tangy as say natural yoghurt . But it’s nice to try something different. I wonder if a pinch of lemon would slow down the oxidation process…
Yes I have noticed the difference in acidity between natural and Greek yoghurts but the thing is, I make my own yoghurt so am not sure how to alter the process to reduce the ‘bite’ in mine! Your lemon juice idea is SUPERB! I’m certain that would work! Thank you!
Yes, i have had same problem……